Roasted Vegetables with Turnips, Carrots, and Cauliflower - The Conservation Foundation

Ingredients

• 2 cups cubed butternut squash
• 2 cups halved Brussels sprouts
• 2 cups cauliflower florets
• 2 carrots , cut into 1-inch pieces
• 1 to 2 turnips , cut into 1-inch pieces
• 1 small red onion , cut into wedges
• 1 cup halved red radishes or cubed daikon radish
• Extra-virgin olive oil , for drizzling
• Sea salt and freshly ground black pepper
• 2 tablespoons chopped rosemary or 12 chopped sage leaves , optional
• Apple Cider Vinegar Dressing , optional
• Lemon wedges , for serving, optional